Name: Zucchini Cornbread Casserole
Prep time: 10 min
Cook time: PT-486960H26M1S
Total time: 40 min
Cuisine: American
Ingredients: 1 cup yellow cornmeal; ¾ cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon paprika (optional); 2 large eggs; 1 cup buttermilk (or plain yogurt + milk); 2 tablespoons melted butter; 1 cup shredded sharp cheddar cheese; 1 cup fresh or frozen corn kernels; 1 medium zucchini, grated and squeezed dry (about 1 cup); ¼ cup melted butter; ⅓ cup panko breadcrumbs or crushed crackers; 2 tablespoons shredded cheddar cheese; Pinch of paprika or chili powder

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A comforting, cheesy twist on classic cornbread—packed with tender zucchini, sweet corn, and a savory crumb topping. Perfect as a side dish or hearty vegetarian main.

Why You’ll Love This Recipe

Vegetable-packed comfort: Zucchini and corn add moisture, sweetness, and nutrients.
Easy one-pan bake: Mix, assemble, and bake without fuss.
Flavorful & cheesy: Sharp cheddar and a buttery crumb topping elevate the dish.
Great for potlucks: Easy to transport, slice, and serve warm or at room temperature.
Make-ahead friendly: Assemble in advance and bake when ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup yellow cornmeal
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
2 large eggs
1 cup buttermilk (or plain yogurt + milk)
2 tablespoons melted butter
1 cup shredded sharp cheddar cheese
1 cup fresh or frozen corn kernels
1 medium zucchini, grated (about 1 cup, squeezed dry)

For the crumb topping:

¼ cup melted butter
⅓ cup panko breadcrumbs (or crushed crackers)
2 tablespoons shredded cheddar cheese
Pinch of paprika or chili powder

Directions

Preheat & prep pan
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
Mix dry ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, pepper, and paprika.
Combine wet ingredients
In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth. Stir in cheese, corn kernels, and grated zucchini.
Assemble the base
Pour wet mixture into dry ingredients and fold until just combined. Transfer batter to prepared pan and smooth the top.
Make crumb topping
In a small bowl, mix melted butter, panko, cheddar, and paprika. Sprinkle evenly over casserole.
Bake
Bake 25–30 minutes, until center is set and topping is golden. If needed, broil for 1–2 minutes for extra crispness.
Rest and serve
Let cool 5–10 minutes before slicing into squares. Serve warm as a side or standalone dish.

Servings and timing

Servings: 9 squares
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: ~40 minutes

Variations

Spicy kick: Add ½ teaspoon chili powder or diced jalapeño to the batter.
Herbed version: Stir in fresh chopped chives, parsley, or thyme.
Sweet corn twist: Substitute half the cheddar with pepper jack and add cilantro.
Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free breadcrumbs.

storage/reheating

Room temperature: Keep cooled casserole covered for up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days.
Reheat: Warm in a 350°F oven for 8–10 minutes or microwave individual squares for 20–30 seconds.
Freezer: Wrap individual servings and freeze for up to 1 month. Thaw and reheat as above.

Zucchini Cornbread Casserole

FAQs

1. Can I use yellow squash instead of zucchini?

Yes—use equal amount of grated yellow squash for a similar texture.

2. Should I squeeze moisture from zucchini?

Yes—pat or squeeze out excess moisture to prevent a soggy casserole.

3. Can I make it dairy-free?

Use dairy-free yogurt and non-dairy cheese; skip the butter or use vegan alternative.

4. Is it possible to bake in a larger pan?

Yes—an 9×13-inch pan works with 1.5× ingredients, but bake time may extend by 5–10 minutes.

5. Can I prepare it ahead?

Absolutely—assemble in the dish, cover, and refrigerate up to 24 hours before baking.

6. Do I need to thaw frozen corn or zucchini?

Thaw and drain well before using to avoid excess moisture.

7. How do I know when it’s done?

The center should be set; a toothpick inserted comes out clean or with moist crumbs—not raw batter.

8. Can I add protein?

Yes—stir in cooked sausage, shredded chicken, or crumbled tofu into the batter.

9. What’s a good drink pairing?

Pairs well with iced tea, lemonade, or a crisp white wine like Sauvignon Blanc.

10. Can I top with salsa or guacamole?

Definitely—top warm casserole with salsa, guac, or a dollop of sour cream.

Conclusion

Zucchini Cornbread Casserole is a deliciously moist, cheesy, and wholesome twist on Southern cornbread. Easy to make and full of flavor, it’s perfect as a satisfying side or even a vegetarian main. Bake it for your next meal and enjoy a warm, comforting dish that’s vibrant and versatile!